Description
- These breakfast burritos are freezer-friendly, high in protein, and easy to prep for the week. Perfect for busy mornings!
Ingredients
Scale
- 10 large flour tortillas
- 12 eggs
- 1 lb breakfast sausage or plant-based crumbles
- 2 cups diced potatoes or hash browns
- 1 cup shredded cheese (cheddar, Monterey Jack, etc.)
- 1/2 cup diced bell peppers
- 1/4 cup chopped onions
- Salt & pepper to tastenFoil or parchment for wrapping
Instructions
- Preheat oven to 425°F. Roast diced potatoes, peppers, and onions on a baking sheet for 25–30 minutes.
- In a skillet, cook sausage until browned. Drain and set aside.
- Scramble eggs on medium-low heat with salt and pepper until just set.
- Warm tortillas slightly in the microwave to prevent tearing.
- Layer eggs, sausage, roasted veggies, and cheese in the center of each tortilla.
- Fold sides in, roll up tightly, and wrap each burrito in foil or parchment.
- Store in the fridge for up to 5 days or freeze up to 3 months.
- Reheat in microwave or oven before serving.
Notes
- Avoid adding salsa before freezing to prevent sogginess.
- Let fillings cool before wrapping to reduce condensation.
- For crispier texture, reheat in skillet after microwaving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Meal Prep, Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 1g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 190mg